I'm pizza obsessed, to the point where I've started making pizzas in a wood fired oven at home. I love all flavor combinations, and this harvest inspired pizza is a great way to incorporate the flavors of the season into my favorite food ever.
- 1/2 cup 1/2 cup 1/2 cup Rustic Pizza Sauce (click for recipe)
- 1 cup 1 cup 1 cup Dairy-free Ricotta (Kite Hill)
- 1 cup 1 cup 1 cup Arugula
- 1 whole 1 whole 1 whole Tomato, heirloom, thinly sliced
- 5 whole 5 whole 5 whole Shiitake Mushrooms, stems removed, and sliced
- 1/2 whole 1/2 whole 1/2 whole Red Onion, sliced
- 4 pieces 4 pieces 4 pieces Prosciutto, pulled apart to bite size pieces
- 1/2 tsp 1/2 tsp 1/2 tsp Primal Palate Super Gyro Seasoning
- 1 1/4 cups 1 1/4 cups 1 1/4 cups Cassava Flour
- 1 1/2 cups 1 1/2 cups 1 1/2 cups Arrowroot Flour, plus more for dusting
- 1/3 cup 1/3 cup 1/3 cup Coconut Flour
- 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp ground Psyllium husk
- 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Baking Powder
- 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Active Dry Yeast, rapid rise yeast
- 2 tsp 2 tsp 2 tsp Himalayan Pink Salt
- 2 cups 2 cups 2 cups Water, warm water, heated to 100 degrees
- 1/4 cup 1/4 cup 1/4 cup Extra Virgin Olive Oil
- 4 whole 4 whole 4 whole Pastured Eggs, at room temperature
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a stand mixer, combine the cassava flour, arrowroot flour, coconut flour, psyllium husk powder, rapid rise yeast, baking powder, and salt. Mix to combine.
- Warm 2 cups of water over medium-low heat until it reaches a measured 100 degrees.
- Add the warm water to the flour mixture while it's running on low speed.
- Add the olive oil, and one egg at a time. Turn the speed up to medium, and mix the ingredients until you achieve a smooth dough.
- Grease a medium sized glass bowl with olive oil, and pour the pizza dough into the bowl.
- Cover the bowl with plastic wrap, and place in a warm spot in your kitchen to rise for 1 hour.
- After one hour, preheat your oven to bake at 350 degrees. Line two baking sheets with parchment paper, and scoop out equal amounts of dough onto each baking sheet.
- Since this is a very sticky dough, be sure to dust the dough with arrowroot flour, and press the dough out into a pizza shape, about 1/2 inch thick.
- Repeat this process with the other dough. You should have two medium sized pizza crusts from this amount.
- Make sure you have your oven rack set on the middle level, and one right below it. Place the pizza crusts into the oven, and bake at 350 for 20 minutes, switching the trays half way through.
- Once the crusts have pre-baked, turn the oven temperature up to 450, and top your crusts with equal amounts of the toppings.
- We find that a thinner layer of sauce is best, followed by the crumbled dairy-free ricotta, then a sprinkling of arugula, the tomato, mushrooms, onion, and finally the prosciutto.
- We love using our Super Gyro blend to season a pizza. Bake the pizza with the toppings for 15-20 minutes, until the toppings are fully cooked.
- Once the pizza has baked with the toppings, you can choose to finish it on the grill if desired. For this you will just want to make sure your grill is heated to medium (about 450 F), and oil the grates before putting the pizza on. Grill the pizza for about 3-5 minutes, making sure that it does not burn. Rotate the pizza as needed. Slice and enjoy.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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